Prepare your Prime Rib Roast; using the tip of a slender paring knife, make 8, half inch holes in the roast, mostly in the layer of fat on top, but also in the sides. These holes should be about two inches apart to make it look attractive. Insert slicers of garlic in the holes. Also add a small sprig of Rosemary into each hole where you inserted the garlic, so that the sprig is only in the meat deep enough to hold it but that the sprig of Rosemary shows above the meat.

Put the black peppercorns, dried Rosemary, coarse salt and sweet paprika into a a spice grinder or coffee grinder and grind them together.

Rub this mixture all over the roast, especially on the top over the layer of fat and don't forget to rub the sides too. Put a rack on the bottom of your roasting pan and place your roast on top of the rack, fat side up (bones down).

Let your roast sit for 1 or 2 hours at room temperature.

Preheat oven to 500 F.

Put your roast into the preheated oven for 12 minutes and then turn the oven heat down to 350 F.

A 6 pound roast will take approximately 1 hour and 30 minutes. Your meat thermometer will read between 140 F and 145 F for a medium rare and 155 F for medium.

Put the roast on a plate (do this as quickly as possible as you do not want to lose the heat) and loosely tent it with tin foil. Let sit for 15 to 20 minutes.

Carve and Enjoy ...

If doing this roast on the outdoor grill; set your grill for indirect grilling and place a large drip pan below the grill (do not put your roast on it, it should be under the grill). Set your grill to a medium heat. When ready to put your roast on, brush and oil the grill grate. Place the roast fat side up on the hot grate over the drip pan and cover your grill. Keep the cover closed at all times or you will lose your heat and the roast will not cook properly. No peeking until it's done!